21 November 2006

happy thanksgiving

CORNBREAD SAUSAGE STUFFING
1 pound bulk pork sausage
3 stalks chopped celery (1 1/2 cups)

1 large chopped onion (about 2 cups)

5 cups corn bread stuffing mix (about one 12-ounce package)

5 cups herbed-bread stuffing mix
(i used cranberry/almond & rosemary loaves, cubed & toasted)

1 teaspoon dried poultry seasoning, crumbled

1 teaspoon dried sage (3 Tbs. chopped fresh)

1 tsp. dried parsley (2 Tbs. chopped fresh)
optional: 1 chopped apple / 1 bag craisins / 1 cup pecans / 1 can water chestnuts
1/2 teaspoon pepper
4 cups canned low-salt chicken broth (add more if needed) / a bit of apple juice is good too
Preheat oven to 350 F. Butter 13x9x2 glass baking dish.

In large skillet, crumble & cook sausage until browned. Remove from pan and drain fat. In same skillet melt half a cube of butter over medium heat. Saute celery & onion until softened, about 5 minutes. Transfer sausage and vegetable mixture to large bowl. Add both stuffing mixes, poultry seasoning, craisins, apples, sage and pepper and toss until well blended. Gradually mix in broth.

Transfer stuffing to prepared dish. Cover with foil and bake until heated through, about 40 minutes. Uncover and bake until slightly crusty on top, about 5 minutes longer. Makes 12 cups.


2 comments:

Nimmy said...

You are amazing, Min! I loved your stuffing on Sunday. The sausage made it for me. The photos on your blog are so wonderful. I'm glad you're out there for all of us to bask in your creativity.

Marty: said...

We were so stuffed with your delicious stuffing that when Christie offered us more stuffing, we just mumbled "Stuff it!" and so she stuffed us even more. We got sent home from California as "overstuffed recliners". They rolled us into our apartment and stuffed us through the door. After a while we deflated enough to check our fridge for leftovers...."Stuffing!" we happily cried out. Now of course we're stuffed.

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